Agriculture Reference
In-Depth Information
Table 6.3.
Critical control points, critical limits, process control, corrective actions, and verification in mango production
Responsible
personnel
Corrective
action
CCP
Critical parameter
Way
Frequency
Control sheet
Verification
CCP 1
When the first fruit shows
color on tree, all of that
size fruit or larger may
be removed; repeat
when remaining fruit
show color. Do not store
below 10
◦
C.
Temperature control
Daily per harvest
Control of
incoming raw
material
Warehouse
manager
Immediate
cooling
Daily
verification
CCP 2
Storage at room
temperature
Control and
recording of
temperature and
relative humidity
Daily
Recording meter
Waterhouse
manager
Adjustment
of faults
Monthly
verification
CCP 3
Concentration of
disinfectant in washing
water
Control of
disinfectant
At every product
change during
cleaning
Control sheet of
line washers
Production
manager
Prewashing
−
do
−
−
do
−
1
−
do
−
CCP 4
Control of disinfectant
Control of
disinfectant
At every product
change during
pasteurization
Control sheet of
pasteurization
line
Adjustment
of faults
CCP 5
Temperature control
Control of
disinfectant
Daily
Recording meter
−
do
−
Adjustment
of faults
−
do
−
CCP 6
Weight control
Weighing the fruit
At every product
change
Control sheet
−
do
−
Adjustment
of faults
−
do
−
CCP 7
Temperature of freezing
must be low
Measurement of
temperature
−
do
−
Control sheet of
packaging line
−
do
−
Final
product
control
−
do
−
CCP 8
Storage temperature must
be low
Control and
recording of
temperature
At each loading
Control sheet of
final products
Quality
control
supervisor
Control
suspicious
lots
−
do
−
1
Same as above
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